Salmon Mousse Tartlets

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 2 sheets frozen puff pastry
• 2 1/2 ounces smoked salmon
• 1/2 teaspoon fresh lime juice
• 1 shallot, finely chopped
• 1 tablespoon celery, chopped
• 1/2 teaspoon prepared horseradish
• 2 tablespoons heavy cream
• 1/4 teaspoon kosher salt
• 1/8 teaspoon cayenne pepper
• fresh thyme, for garnish
• creme fraiche, for garnish (or sour cream)

Recipe

• 1 preheat the oven to 425ºf.
• 2 lightly flour a working space and place the puff pastry sheet on it.
• 3 using the cookie cutter, cut the pastry into rounds and place into the holes of the mini muffin tin.
• 4 place in freezer while preparing the mousse.
• 5 place the salmon, shallot and celery in a food processor; process until smooth.
• 6 add the lime juice, horseradish, cream, salt and cayenne pepper; process just until smooth. taste for seasoning.
• 7 transfer to a small bowl and refrigerate to firm up as well as develop the flavors, about 30 minute.
• 8 fill rounds in muffin tin about 2/3 full.
• 9 bake for about 11-15 min or until tarts are puffed up and golden brown.
• 10 allow them to cool just a little in the tin, they will deflate just a bit.
• 11 top with the creme fraiche and serve immediately.